Recently I received some samples of TCHO baking chocolate to try. If you’re not familiar with TCHO, they’re an artisan, bean-to-bar chocolate company based in San Francisco. I’d tried their chocolate bars in the past, and found them very good, but far too pricey to do any baking with…it’s the kind of chocolate you savor square by teensy tiny square.
So I was excited to hear that they now have a baking line of 66% and 68% baking “drops,” designed with cooking and candy making in mind. I am here to tell you, though, that the chocolate is also pretty amazing eaten straight from the bag. (All in the name of research, you understand.) The 68% conventional blend was my favorite–smooth, rich, with a deep chocolate taste. The 66% organic blend was very fruity and bright, and I can’t wait to try it in truffles this Christmas. I think it’ll be delicious with citrus flavors, or maybe paired with my new BFF, pistachios. But back to the chocolate!
I took it for a test spin using a brownie recipe provided with the chocolate. These TCHO Deep Chocolate Brownies are my favorite kind of brownie–dense, fudgy, with a crackly top and slightly crisp edges. These brownies were pretty outrageously good, with a great chocolate flavor. Here’s my little brownie quirk: after cutting the batch into squares, I always cut my piece into small cubes to eat one at a time, just like a piece of chocolate. It’s a good way to feel like you’re indulging yourself…and also a good way to mask how many tiny brownie bites you actually eat!
What about you? Any brownie quirks? Favorite type of brownie? Any blondie lovers in the house? (The baked good, not the tired comic strip character.) Read on for the brownie recipe…
Deep Chocolate Brownies
Recipe by Emily Luchetti, courtesy of TCHO
8 ounces semi-sweet chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter
1 1/4 cups sugar
3 large eggs
1/2 cup all-purpose flour
1/8 teaspoon kosher salt
1/2 teaspoon baking powder
3 tablespoons unsweetened cocoa powder
Preheat the oven to 350°F. Grease the bottom of a 9-by-13-inch baking pan and line it with parchment paper. Melt the chocolates and butter in a double boiler over hot water. In a medium bowl, whisk together the eggs and sugar. Whisk in the melted chocolate mixture. Sift together and then stir in the flour, salt, baking powder, and cocoa powder. Spread the batter in the prepared pan.
Bake until a skewer inserted in the center, comes out fudgy and not dry, about 20 minutes. Let cool to room temperature. Run a knife around the inside edge of the pan. Place a cutting board on top of the pan. Invert the pan and board. Remove the pan and carefully peel off the parchment paper.